Zesty Szechwan Salmon Recipe

Zesty Szechwan Salmon Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
2 tsp: Cornstarch,
2 tbsp: Dry sherry,
1 tbsp: Peanut oil,
2 tbsp: Fermented black beans,
1 tsp: Minced fresh ginger,
1 tsp: Minced garlic,
2/3 cup: Chicken broth,
1 tbsp: Oyster sauce,
2 tsp: Dark soy sauce,
6: (4-oz) salmon steaks, 1" thick
1/4 cup: Vegetable oil,
1/4 cup: Thinly sliced green onions, include some tops

Directions:

Combine cornstarch and sherry; add peanut oil, black beans, ginger, garlic,
broth, oyster sauce and soy sauce. Stir until well blended (or process in
blender or food processor until blended). Set aside. Prepare a bed of hot
coals or preheat broiler. Adjust barbecue grill 4-5 inches above coals;
position oven rack so fish will be 4-5 inches below heat source. Lightly
grease grill or rack. Cook about 3 minutes, then rotate 1/4 turn and cook
2-3 minutes longer to create a crisscross pattern. Turn fish over, cook
other side same way (total cooking time is 10-12 minutes). To check
doneness, pierce center of salmon with a fork; if flesh is opaque and
flakes readily, fish is done. Dont overcook! Place fish on warmed plates
and top with a few spoonfuls of sauce, letting it run over edges. Garnish
with green onions. Makes 6 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


Source from luhu.jp